Leek and Potato Cakes

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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This is a lovely way of cooking leeks and potatoes. Elegant in presentation, in taste perfection, with its crisp outside contrasting with the butter and leek filling. The goose fat is a fairly essential part of this dish but chicken fat could be substituted. Nonetheless, to have these little cakes it is worth buying a goose.


  • 1 lb (450 g) potatoes
  • 3 leeks, cleaned and thinly sliced
  • 2 oz (50 g) butter
  • Sea salt and freshly ground black pepper
  • Goose fat


Soften the leeks in the butter. Season well. Peel the potatoes and grate them. Wash them well in a sieve and dry in a clean tea towel.

Heat the goose fat and using half the potato, press four flat little rounds of potato into the pan. Put a layer of leeks on each round, then cover with a further layer of potatoes. Cook over a fairly high heat until golden on each side of the cakes.

β€˜Her locks had sbeen so frequently and so drastically brightened and curled that to caress them, one felt, would be rather like running one’s fingers through julienne potatoes.’

From The Collected Dorothy Parker.

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